Red Velvet Cookie Bars Recipe

Introduction

These Red Velvet Cookie Bars combine the rich, tender flavors of red velvet cake with the chewy texture of a cookie, topped with a smooth cream cheese frosting. Perfect for sharing or enjoying as a comforting treat, they bring a festive touch to any occasion.

Ingredients

• 2 1/4 cups all-purpose flour
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar (light or dark)
• 1 large egg
• 1 large egg yolk (in addition to the full egg)
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring (liquid or gel)
• 1/2 teaspoon vinegar (distilled or white)
• 1/2 cup unsalted butter (softened but not melting, for frosting)
• 8 ounces full-fat cream cheese (brick style, for frosting)
• 2 1/2 to 3 1/2 cups powdered sugar (sift if lumpy, for frosting)
• 1/4 teaspoon salt (for frosting)
• 1-2 tablespoons cream (whipping cream or table cream, if needed for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan or line it with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to combine.
3. Step 3: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until creamy and smooth.
4. Step 4: Add the egg, egg yolk, vanilla extract, red food coloring, and vinegar to the butter mixture. Beat until the mixture is smooth and no lumps remain.
5. Step 5: Gradually add the dry ingredients to the wet ingredients. Start mixing on low speed, and continue until the dough is uniform with no visible dry streaks.
6. Step 6: Transfer the dough into the prepared pan, spreading or pressing it evenly. To avoid sticking, use wax paper between your hands and the dough if pressing down.
7. Step 7: Bake in the oven for 25 to 30 minutes, until the surface is set and edges start to pull away from the pan.
8. Step 8: Allow the bars to cool completely in the pan before frosting.
9. Step 9: For the cream cheese frosting, beat the softened butter and cream cheese together until smooth and lump-free.
10. Step 10: Sift in 2 cups of powdered sugar, then add vanilla extract and salt. Beat slowly at first, then increase speed to combine fully.
11. Step 11: Gradually add the remaining powdered sugar, about 1/2 cup at a time, until you reach the desired sweetness and thickness. If the frosting is too thick, add 1–2 tablespoons of cream to adjust consistency.
12. Step 12: If you used parchment paper, lift the cooled bars out of the pan using the overhang and place on a cutting board. Otherwise, leave them in the pan.
13. Step 13: Spread the cream cheese frosting evenly over the cooled bars with a flat-edged knife. Optionally, decorate with sprinkles for a festive touch.
14. Step 14: Slice into bars using a thin, sharp knife for clean cuts.

Tips & Variations

• Use gel food coloring for a more vibrant red without adding extra liquid to the dough.
• To avoid frosting that’s too runny, make sure your cream cheese and butter are fully softened but not melted.
• For a richer flavor, try adding a teaspoon of espresso powder to the dry ingredients to enhance the cocoa taste.
• Replace the vanilla extract in the frosting with almond extract for a subtle nutty twist.

Storage

Store the red velvet cookie bars in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze the unfrosted bars for up to 2 months, thawing and frosting them when ready to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cake flour instead of all-purpose flour?

Cake flour has a lower protein content and might make the bars softer and more tender, but all-purpose flour works best for structure and chewiness in these cookie bars.

Is it okay to substitute the cream cheese frosting with another type of frosting?

Yes, you can use buttercream or even a simple glaze if you prefer. However, cream cheese frosting complements the red velvet flavor perfectly with its slight tanginess.

Red Velvet Cookie Bars Recipe

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★★★★★

5 from 150 reviews

• Author: Gabriel
• Total Time: 1 hour 45 minutes
• Yield: 24 bars (2-inch squares) 1x
• Diet: Vegetarian

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Description

Delightfully rich and moist Red Velvet Cookie Bars topped with a creamy, luscious cream cheese frosting. These bars combine the classic flavors of red velvet cake with the chewy texture of cookies, baked to perfection in a single pan. Ideal for dessert lovers craving a balance of sweetness and tanginess in every bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Dough Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar (light or dark)
• 1 large egg
• 1 large egg yolk (in addition to the full egg)
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring (liquid or gel)
• 1/2 teaspoon distilled or white vinegar

Cream Cheese Frosting

• 1/2 cup unsalted butter, softened but not melting
• 8 ounces full-fat cream cheese (brick style)
• 2 1/2 to 3 1/2 cups powdered sugar (sifted if lumpy)
• 1/4 teaspoon salt
• 1–2 tablespoons cream (whipping or table cream), if needed

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper leaving an overhang on the sides for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until combined evenly.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter with granulated sugar and brown sugar until the mixture is smooth and creamy.
4. Add Eggs and Flavorings: Beat in the whole egg, egg yolk, vanilla extract, red food coloring, and vinegar into the butter and sugar mixture until no visible lumps of butter remain and the color is consistent.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Begin mixing on low speed to avoid flour flying everywhere. Mix until the dough is homogenous with no lumps or streaks of flour.
6. Spread Dough in Pan: Transfer the dough into the prepared pan. Use a spatula or your hands (with a piece of wax paper between your palms and the dough) to spread and press the dough into an even layer.
7. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top looks set and the edges start to pull away from the sides of the pan.
8. Cool Completely: Remove the cookie bars from the oven and allow to cool fully in the pan before frosting. This can take about 1 to 2 hours at room temperature.
9. Prepare Cream Cheese Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth without lumps.
10. Add Powdered Sugar and Flavorings: Sift in 2 cups of powdered sugar along with the vanilla extract and salt. Beat on low until combined.
11. Adjust Sweetness and Consistency: Gradually beat in the remaining powdered sugar, about 1/2 cup at a time, until you reach your preferred sweetness and thickness. If needed, add 1 to 2 tablespoons of cream to achieve spreadable consistency.
12. Frost the Bars: If you used parchment paper, lift the cooled bars out of the pan using the parchment overhang and place on a cutting board. Otherwise, keep the bars in the pan. Spread the cream cheese frosting evenly over the top using a flat knife.
13. Optional Decoration and Serving: Decorate with sprinkles if desired. Use a thin, sharp knife to slice into bars and serve.

Notes

• Using parchment paper with an overhang makes it easier to remove the bars without breaking.
• Adjust the amount of red food coloring according to your color preference.
• Make sure the butter and cream cheese are softened but not melted for a smoother frosting.
• Let the bars cool completely before frosting to prevent frosting from melting.
• Store leftover bars in an airtight container in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet bars, cream cheese frosting, cookie bars, red velvet dessert, easy red velvet recipe